A quick search with Beersmith yielded about a dozen recipes.
Here is one:
Lemon Shandy
American Wheat or Rye Beer (6 D)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 7.37 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 4.25 gal
Fermentation: Ale, Two Stage
Date: 22 May 2014
Brewer: Kevin Morris
Asst Brewer:
Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt
Name
Type
#
%/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 57.1 %
6 lbs White Wheat Malt (2.4 SRM) Grain 2 42.9 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 3 12.8 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 4 7.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
1.0 pkg Munich (Lallemand #-) [50.28 ml] Yeast 6 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.076 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.5 %
Bitterness: 20.5 IBUs
Est Color: 4.5 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 4.68 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 14 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name
Description
Step Temperature
Step Time
Mash In Add 20.70 qt of water at 164.5 F 150.0 F 75 min
Sparge: Fly sparge with 4.68 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
Created with BeerSmith